Why do McDonald's and Taco Bell meals appear 'fresh' after two years in the open air?

[wvwvw]

Not so fast - why do McDonald's and Taco Bell meals appear 'fresh' after two YEARS in the open air?
The McDonald's cheeseburger is about to reach its two-year anniversary at the doctor's office in Michigan
The food appears 'mummified' but with no decay and no strange smells, Dr Jacqueline Vaughn told Daily Mail Online on Wednesday
She plans to keep the fast-food on the counter 'forever' to educate patients in healthy eating
By LOUISE BOYLE FOR DAILY MAIL ONLINE
PUBLISHED: 17:26 EST, 7 January 2015 | UPDATED: 12:58 EST, 8 January 2015

A doctor's office left a McDonald's cheeseburger and fries along with a Taco Bell chicken taco in the open-air for two years to monitor what happened. The answer? Not a lot.

As the fast-food approaches its two-year anniversary on the counter of the chiropractors' surgery in Waterford, Michigan, the meals appear weirdly unchanged - with no decay and no funky smells.

Dr Jacqueline Vaughn, of Vaughn Chiropractic, told Daily Mail Online on Wednesday that she hoped to make people think about what they were putting in their bodies - especially her fast-food loving younger patients.

Doctors in Michigan left out some fast food for two years at their Michigan clinic - only to find out that it changes very little and emanates no smells

She said: 'There's no smell from it, it's basically mummified. You can pick it up, turn it over and still see the cheese and pickle in the burger and the lettuce and cheese in the Taco Bell.

'Even in the summer when we get ants, the bugs won't go near it.'

Dr Vaughn said that she planned to keep the fast-food on display 'forever'.

Wayne State University professor of food science Yafan Zhang told CBS that it's a preservative called calcium probinate that keeps the food looking almost still edible for a long time.



The burger (above) and the taco appeared 'mummified', the doctors said, but had not rotted after two years in the open air

The preservative is used in a range of products to keep them fresh such as bread, cakes and processed meat.
It is non-toxic and approved safe to use, following rigorous labratory testing.

Dr Zhang also told CBS: 'These ingredients, they have potential to cause some inflammation in our stomachs... unless you eat a lot of this type of food everyday – then you will be okay.'

Eight out of ten Americans admit visiting fast-food restaurants each month - and half of people eat there at least once a week, according to a 2013 Gallup study.
Young adults, aged from 18 to 29, eat fast food most often with more than half saying they do so at least once a week.

Before shot: A McDonald's cheeseburger and a Taco Bell taco as customers are more used to seeing them

Read more: http://www.dailymail.co.uk/news/arti...#ixzz3OS3eH6x9

[Hadouken]

I stopped eating at mcdonalds , burger king , KFC etc. etc.

it was a good decision

it is unhealthy and just makes you fat

[Unome]

There are preservative chemical compounds in their food/beef that dehydrates it, causing it to last out in the open for long periods of time without rotting.

Eating it and those preservatives, will cause dehydration in people. Normal food hydrates you; fast food and preservatives dehydrate you.

[Dictator]

Actually it will rot.

[wvwvw]

Big Mac bun is nothing close to real bread

While calorie, fat and carbohydrate levels of McDonald's food measure through the roof, it's what the food is made out of that should be most troubling to consumers.

For example, a Big Mac bun is not real bread but, instead, a mixture of bleached wheat, malted barley flour, thiamin mononitrate and fake vitamin enrichments. This enriched flour is mixed with the biotech industry's usual flavor science of high-fructose corn syrup and soybean and canola oil. A couple of ammonia compounds like ammonium sulfate and ammonium chloride are added along with dangerous conditioners like azodicarbonamide, which is outlawed in some countries. McDonald's also preserves its buns using sorbic acid, calcium propionate and sodium propionate, while conditioning the dough further by using ingredients like sodium stearoyl lactylate, DATEM and mono- and diglycerides. To finish it off, the bread concoction is riddled with salt, sugar, wheat gluten and soy lecithin. And this is only the McDonald's buns.



McDonald's Chicken McNuggets found to contain mysterious fibers, hair-like structures; Natural News Forensic Food Lab posts research photos, video

(NaturalNews) Today we announce the first investigation conducted at the Natural News Forensic Food Laboratory, the new science-based research branch of Natural News where we put foods under the microscope and find out what's really there.

Earlier today I purchased a 10-piece Chicken McNuggets from a McDonald's restaurant in Austin, Texas. Under carefully controlled conditions, I then examined the Chicken McNuggets under a high-powered digital microscope, expecting to see only processed chicken bits and a fried outer coating.

But what I found instead shocked even me. I've seen a lot of weird stuff in my decade of investigating foods and nutrition, but I never expected to find this...

Update: Natural News has now released a second round of "mysterious fiber" photos of Chicken McNuggets, in addition to the photos you see below.

Strange fibers found embedded inside Chicken McNuggets

As the following photos show, the Chicken McNuggets were found to contain strange fibers that some people might say even resemble so-called "Morgellon's."

We found dark black hair-like structures sticking out of the nugget mass, as well as light blue egg-shaped structures with attached tail-like hairs or fibers.

These are shown in extreme detail in the photos below, taken on August 15, 2013 at the Natural News Forensic Food Lab. The actual Chicken McNugget samples used in these photos have been frozen for storage of forensic evidence.

We also found odd red coloring splotches in several locations, as well as a spherical green object that resembles algae.

We are not claiming or implying that these objects in any way make McDonald's Chicken McNuggets unsafe to consume. We do, however, believe that this visual evidence may warrant an FDA investigation into the ingredient composition of Chicken McNuggets.

In particular, where are the hair-like structures coming from? This is especially important to answer, given that chickens do not have hair. Is there cross-species contamination in the processing of Chicken McNuggets? This question needs to be answered.



This was done in a forensics food lab (using scientific methods). He found mysterious fibers, unusual colors, splotches, weird shapes and strange things in there! He was also able to alter the plane of observation, even at high magnification

[wvwvw]

There are preservative chemical compounds in their food/beef that dehydrates it, causing it to last out in the open for long periods of time without rotting.

Eating it and those preservatives, will cause dehydration in people. Normal food hydrates you; fast food and preservatives dehydrate you.

All these preservatives are also called excitotoxins or msg

One of the best overviews of the very real dangers of MSG comes from Dr. Russell Blaylock, a board-certified neurosurgeon and author of “Excitotoxins: The Taste that Kills.” In it he explains that MSG is an excitotoxin, which means it overexcites your cells to the point of damage or death, causing brain damage to varying degrees -- and potentially even triggering or worsening learning disabilities, Alzheimer’s disease, Parkinson’s disease, Lou Gehrig’s disease and more.

Part of the problem also is that free glutamic acid is the same neurotransmitter that your brain, nervous system, eyes, pancreas and other organs use to initiate certain processes in your body.4 Even the FDA states:

“Studies have shown that the body uses glutamate, an amino acid, as a nerve impulse transmitter in the brain and that there are glutamate-responsive tissues in other parts of the body, as well.

Abnormal function of glutamate receptors has been linked with certain neurological diseases, such as Alzheimer's disease and Huntington's chorea. Injections of glutamate in laboratory animals have resulted in damage to nerve cells in the brain.”5

Although the FDA continues to claim that consuming MSG in food does not cause these ill effects, many other experts say otherwise.

According to Dr. Blaylock, numerous glutamate receptors have been found both within your heart's electrical conduction system and the heart muscle itself. This can be damaging to your heart, and may even explain the sudden deaths sometimes seen among young athletes.

He says:

“When an excess of food-borne excitotoxins, such as MSG, hydrolyzed protein soy protein isolate and concentrate, natural flavoring, sodium caseinate and aspartate from aspartame, are consumed, these glutamate receptors are over-stimulated, producing cardiac arrhythmias.

When magnesium stores are low, as we see in athletes, the glutamate receptors are so sensitive that even low levels of these excitotoxins can result in cardiac arrhythmias and death.” 6

Many other adverse effects have also been linked to regular consumption of MSG, including:

Obesity
Eye damage
Headaches
Fatigue and disorientation
Depression

Further, even the FDA admits that “short-term reactions” known as MSG Symptom Complex can occur in certain groups of people, namely those who have eaten “large doses” of MSG or those who have asthma.7

According to the FDA, MSG Symptom Complex can involve symptoms such as:

Numbness
Burning sensation
Tingling
Facial pressure or tightness
Chest pain or difficulty breathing
Headache
Nausea
Rapid heartbeat
Drowsiness
Weakness

No one knows for sure just how many people may be “sensitive” to MSG, but studies from the 1970s suggested that 25 percent to 30 percent of the U.S. population was intolerant of MSG -- at levels then found in food. Since the use of MSG has expanded dramatically since that time, it’s been estimated that up to 40 percent of the population may be impacted.

[wvwvw]

[Duke]

There are preservative chemical compounds in their food/beef that dehydrates it, causing it to last out in the open for long periods of time without rotting.

Eating it and those preservatives, will cause dehydration in people. Normal food hydrates you; fast food and preservatives dehydrate you.

I think dehydration comes because lots of sodium in fast food which also acts as preservative, salt!

But salt doesent explain this, because for salt to preserve for such a long time, it would need to be covered in it


I wonder how it acts on our metabolism, if it doesent decompose out in the air...

[Ice]

Cool

[wvwvw]

The McDonald's Beef Patty is chock-full of antiobiotics.

Contamination of meat by heavy metals, veterinary drugs and pesticides is a problem which the U.S. government has for the most part ignored. And while bacterial contaminants can be killed by cooking, chemical residues stay in the meat.

Dr. Mercola's Comments:

You are probably all-too-familiar with the contaminants lurking in the U.S. meat supply; that hormones, antibiotics and pesticides are part of most supermarket meat is practically common knowledge.

You might even know that 70% of all antibiotics used in the U.S. are for animals, primarily to serve as growth enhancers.

What you may not know, however, is that a new report released by the U.S. Department of Agriculture (USDA) has called into question the national Food Safety and Inspection Service’s (FSIS) ability to adequately monitor the safety of U.S. meat for potentially toxic residues.

Drug Residues, Heavy Metals Common in U.S. Meat

Residues of veterinary drugs, pesticides and heavy metals enter the food system when producers bring animals to slaughter that still have these toxins in their system. This occurs more often than you might think.